Chapter 786 When a Jiangxi old man says that Gan cuisine is not spicy, you’d better not believe it all! [Please subscribe]

"Junior brother, if you want to eat anything, just say it. Lao Jin is not a hiding person."

Xie Baomin's arrival made the atmosphere lively. He learned that the steamed red crispy pork was in the pot, and he planned to participate in the tasting session with Lao Dai to help Jin Shangwen improve his reputation.

Dai Jianli looked at the time and said:

"We still have some time, why don't we just shoot another dish? I'll partner up with Lao Jin and shoot a Jiangxi rice steamed pork to see how it's different from the Sichuan and Chongqing rice steamed pork."

It's still some time before the red crispy pork is ready, so it's just right to take another photo of the dish.

And it can also enrich the lunch menu.

Jin Shangwen was very interested in this proposal. He smiled and said:

"I'm planning to collaborate on a dish with you, Lao Dai. Since you proposed it, I naturally support it with both hands."

Just like that, the two of them cleaned up and started taking pictures of steamed pork.

Lin Xu was not very interested in this dish, and there were a lot of people in the small kitchen at the moment, so he went outside to take a breath and visit the back kitchen of Building 9.

"Hello, Boss Lin!"

"Boss Lin, can I take a photo with you?"

"Wow, Boss Lin, you finally came to our Building No. 9. I have to post it on WeChat Moments."

The executive chef is a good gentleman, and the discipline of the chefs will be a little awkward. For example, now, when I see Lin Xu coming, a group of chefs who are working actually came over and asked for a photo. This is something you can't see in other buildings.

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Especially in Building 2, we are used to seeing the heads of state and dignitaries from various countries, and the management of the kitchen is relatively strict, so even if everyone sees Lin Xu, they will not act like they are in a star-chasing scene like Building 9.
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Lin Xu did not refuse and took photos with them one by one.

At this time, I also saw the various dishes they were preparing, including smoked bamboo shoots, stone chicken, various hams and bacon, and the Artemisia arborescens that many Nanchang people miss.

Artemisia arborescens is an aquatic plant with a crisp and fresh taste. When stir-fried with bacon, it can remove the greasiness of the bacon, and the fat of the bacon can also make the fresh artemisia arborescens a little more plump.

In terms of ingredient combination, wormwood and bacon naturally complement each other and are very suitable for cooking together.

At the end of the group photo, a cook brought Lin Xu a small bowl of rice dumplings made with lees:

"It's just been cooked. It's mixed with sweet rice wine and white sugar. Boss Lin, try it. If you like it, I'll cook some more later."

Lin Xu was not polite, took the bowl and filled up a glutinous rice ball with a spoon, blew on it and took a careful bite.

The glutinous rice balls are boiled and mixed with white sugar and sweet wine. The outside is sweet and has the unique sweetness of the fermented rice. The glutinous rice balls themselves are soft and glutinous, and there is sesame and peanut filling inside, which makes them delicious.

Especially for sweet rice wine, the faint aroma of sweet rice wine is stimulated by the heat of glutinous rice balls and suddenly becomes rich, with a wine aroma but no alcohol smell, and it smells particularly comfortable.

"Are Jiangxi people particularly interested in rice wine and sweet fermented rice wine? I feel like these are included in many dishes."

Lin Xu ate another glutinous rice dumpling and chatted with the chefs.

"The humidity over there is so high that people have no appetite for food, so many people like to eat spicy sweat-flavored dishes to appetizer, and they also drink home-brewed low-alcohol rice wine to use alcohol to remove heat and humidity."

While they were chatting, Xie Baomin walked out and saw Lin Xu eating rice dumplings made with distiller's grains. He smiled and said:

"Sweet fermented rice is a good thing. You can add a little to many dishes to increase the flavor... If junior brother likes it, you can ask Lao Jin for thirty or fifty kilograms later."

Senior brother, you really don’t think of yourself as an outsider. It only weighs thirty or fifty pounds. Isn’t this too much?

It’s no problem to get a 10- or 10-pound bag when I leave later. Besides, Jiangxi’s chili sauce seems to be very good. I’ll take some with me later, so I’ll have more choices for cooking when I go back.

The two brothers chatted casually for a while, and after Lao Dai and Jin Shangwen steamed the meat slices covered with rice noodles, they began to prepare lunch.

Cut the fresh, crisp and tender Artemisia arborescens into inch-long sections, and cook the bacon to remove excess salt, wash away the dust on the surface, and soften the meat at the same time.

Then change the bacon knife and cut it into shreds that are the same length as the Artemisia arborescens.

Then stir-fry the bacon, then add the artemisia and continue to stir-fry.

The recipe of stir-fried bacon with artemisia arborescens is very simple, but the taste is delicious and mixed with the aroma of bacon, making it very enjoyable to eat.

In addition to stir-fried bacon with artemisia arborescens, Jin Shangwen also cut bullet peppers into rings and paired them with spicy dishes such as Chaotian peppers to make a spicy sausage.

Before the food was ready, Guo Weidong hid far away at the back door of the kitchen:

"This old Jin is really wilted and wilted. He promised not to put so much chili pepper, but he got more and more enthusiastic the more he said it."

Dai Jianli liked the smell very much. He sniffed and said:

"You all don't know the secret to traveling to Jiangxi, right? When ordering food there, be sure to tell the secret code in advance, such as 'My friend from Hunan said that your Jiangxi pepper is a joke', or 'Your store

Didn't your chef learn cooking skills from Cantonese people? If so, change it to '... As soon as you say this kind of secret code, they will know that one of their own is here and will take special care..."

Guo Weidong glanced at him:

"Are you sure that irritating the Jiangxi chef like this will have good results? I'll put half a bottle of chili powder in the dish for you. You can cry... By the way, Lao Dai, how do you anger a Sichuan and Chongqing person?"

Dai Jianli didn't expect Lao Guo to ask a rhetorical question, so he smiled and came up with an idea:

"People from Sichuan and Chongqing are too easily irritated. The simplest way is to look at each other up and down while eating, and then say to him: You don't seem to be able to eat spicy food. How about eating mandarin duck pot today... This is Sichuan and Chongqing people.

If you like to tease foreigners with sentence patterns, if you use them on them, the effect will be explosive."

Guo Weidong didn't expect it to be so simple.

But after thinking about it for a moment, he discovered that there was a knife hidden in this bitch's words.

If a Cantonese person provokes a Sichuan and Chongqing person like this, the final result may be that the mandarin duck pot turns into a very spicy Jiugongge. For people who can't eat spicy food, this is undoubtedly equivalent to being punished.

This is really a little trick that kills eight hundred enemies and damages three thousand.

Not long after, the steamed pork with rice flour came out of the pot. There was no chili in it, so Guo Weidong and Lin Xu tasted it together.

"This steamed pork is really good. The meat is very tender, the rice noodles are soft and glutinous, and it also has the aroma of star anise. It tastes very enjoyable."

Guo Weidong is very satisfied with this non-spicy dish, especially the pumpkin leaf placed under the meat, which adds a bit more flavor to the meat and makes it more comfortable and enjoyable to eat.

After tasting it, he looked at Lin Xu and asked:

"Master Lin, what do you think is the difference between Jiangxi steamed rice noodles and Sichuan and Chongqing steamed rice noodles?"

Although they both look like steamed pork with rice flour, the difference is still obvious.

First, there is no Sichuan peppercorns in Jiangxi Steamed Pork, unlike those in Sichuan and Chongqing where Sichuan peppercorns have a large proportion. In addition, the common bean paste in Sichuan and Chongqing Steamed Pork is not used here in Jiangxi.

Second, Sichuan and Chongqing rice steamed pork is usually filled with potatoes, sweet potatoes, pumpkins and other ingredients, while Jiangxi rice steamed pork is simply a pumpkin leaf, and the side dishes are quite different.

Apart from these two points, the difference in other aspects is not particularly big.

After the two tasted it, the red crispy pork steamed in the pot was almost ready to be taken out of the pot.

Jin Shangwen and Lin Xu re-photographed, carefully taking the steaming bowl out of the pot, pouring out the broth first, then placing a plate on the bowl, flipping it over, and letting the meat in the steaming bowl rest on the plate.

When the steaming bowl was taken away, the beautiful-looking red crispy pork appeared in front of everyone.

The skin of the meat is ruddy, with some tiger skin still sticking out. The meat stuffing on the skin has neither fallen off nor spread out, and it still looks like a whole piece of meat.

I have to say that this method of using a kitchen knife to chop and overlap each other layer by layer is really strong.

Jin Shangwen put the decanted soup into the pot to collect it, and also added a little cooking oil to increase the gloss. When the soup was ready, he poured it on the red crispy pork with a spoon, and the whole dish was completed.

First put it on the workbench for Hao Qingfeng to take a close-up, and then switch to Lao Dai and Lao Xie to taste it.

"Ha, this dish looks good. Lao Jin really opened my eyes today."

Dai Jianli was rather weird. He smelled the dishes on the table intoxicatedly, then turned his face in another direction and asked:

"What? The acting is too exaggerated? The money you gave me is too little. If you want me to be more involved in the performance, those three words are shocking - I need to pay more!"

Lin Xu understood, took out a bundle of cash from his bag and threw it on the workbench.

Lao Dai immediately showed a super intoxicated expression, covered his head with his hands, and stared at the red crispy meat on the table with a look of disbelief:

"Oh my god, this meat is so fragrant. It makes people shiver. Oh my god, is this high-end Jiangxi cuisine? Just by this dish, Lao Jin can become a god. It's simply beyond words.

...Buy it! I’m going crazy!”

His performance became more exaggerated, and his meat-clipping movements were full of admiration and respect. His expression was much more advanced than the "professional audience" in the audience of variety shows.

I don’t know, I thought some contraband was added to this meat.

After he finished his performance, Lao Xie finally put away his idiotic expression:

"Next time you visit a store, why don't you try performing like this?"

"Forget it, others thought I took the money. I just wanted to brighten Lao Jin's mood."

The two of them each picked up a thick piece of meat and put it into their mouths for a taste. Soon, they both showed surprised expressions:

"Here, this red crispy pork is really good, delicious!"

"That's right, if I had known it was so delicious, I wouldn't have acted so exaggeratedly just now."

Jin Shangwen twitched the corner of his mouth, how dare you not have confidence in my craftsmanship to say such a thing.

Soon, the tasting was over. Dai Jianli handed the bundle of money to Lin Xu, then took the red crispy pork on the table and prepared to eat in a small hall next to it.

"Come, come, come and try our Jiangxi delicacies. These are made by me and other chefs in Building 9. Please help to check them."
To be continued...